Montpelier Butter Sauce - Sheridan Fruit Co.

Ingredients

• 6 leaves spinach
• Leaves from 1/2 bunch watercress (1 1/2 cups of leaves)
• 2 tablespoons fresh flat parsley leaves
• 2 tablespoons fresh chervil leaves
• 2 tablespoons chopped fresh chives
• 1 tablespoon fresh tarragon leaves
• 2 shallots, chopped
• 2 cornichons, rinsed and chopped
• 4 anchovy fillets
• 2 tablespoons capers
• 1 garlic clove, peeled
• ¼ teaspoon cayenne pepper
• 3 hard-cooked egg yolks
• 2 large raw egg yolks
• ¼ pound unsalted butter, at room temperature, cut into 1-tablespoon pieces
• ½ cup extra-virgin olive oil
• 1 teaspoon white-wine vinegar
• Salt and freshly ground white pepper